How best to cook tomahawk steaks?
Discussion
I was browsing thru the meat section today while out shopping and saw these mahoosive chunks on the bone.
So I am normally pretty good with normal steaks but any tips on good ways to cook tomahawks as I wouldn’t want to waste my money screwing these things up.
Once I have a plan I may give it a try in the future.
So I am normally pretty good with normal steaks but any tips on good ways to cook tomahawks as I wouldn’t want to waste my money screwing these things up.
Once I have a plan I may give it a try in the future.
I used to get these from Waitrose (cote de boeuf). I would sous vide them, and then finish with a quick blast on a hot BBQ, then slice and serve. Fantastic.
Without a sous vide, I would get some colour on them in a frying pan with plenty of butter and then transfer to the oven until cooked. It's basically rib eye on the bone, so I prefer it medium rare rather than rare.
Without a sous vide, I would get some colour on them in a frying pan with plenty of butter and then transfer to the oven until cooked. It's basically rib eye on the bone, so I prefer it medium rare rather than rare.
otolith said:
I used to get these from Waitrose (cote de boeuf). I would sous vide them, and then finish with a quick blast on a hot BBQ, then slice and serve. Fantastic.
Without a sous vide, I would get some colour on them in a frying pan with plenty of butter and then transfer to the oven until cooked. It's basically rib eye on the bone, so I prefer it medium rare rather than rare.
This is the way to go. There will be cooking instructions on the label regarding oven time and temperature.Without a sous vide, I would get some colour on them in a frying pan with plenty of butter and then transfer to the oven until cooked. It's basically rib eye on the bone, so I prefer it medium rare rather than rare.
Reverse sear. Get a meat thermometer.
https://www.seriouseats.com/2017/03/how-to-reverse...
It's far better than SV for steak and I bloody love SV!
https://www.seriouseats.com/2017/03/how-to-reverse...
It's far better than SV for steak and I bloody love SV!
I have cooked 2 of these over the last 2 weeks.
My preferred method for medium rare.
Gas BBQ (heathen I know, but I dont care). Half on hot, half no burners on.
Cook the steak until 47 degrees inside (the last one, which was 3 inches thick, to about 20 mins each side to get to that temp). Pull off, rest for 10 mins while the rest of the burners are switched on and get up to highest temp possible.
Then chuck it back on, searing both sides. Then rest for as long as you like, with knobs of butter on both sides.
My preferred method for medium rare.
Gas BBQ (heathen I know, but I dont care). Half on hot, half no burners on.
Cook the steak until 47 degrees inside (the last one, which was 3 inches thick, to about 20 mins each side to get to that temp). Pull off, rest for 10 mins while the rest of the burners are switched on and get up to highest temp possible.
Then chuck it back on, searing both sides. Then rest for as long as you like, with knobs of butter on both sides.
I would sear on both sides and then into the oven at 200C until it reaches the desired internal temperature.
A meat thermometer is essential, however I find the 'instant read' probe types more convenient.
Temps for reference are:
Rare - 50C
Medium Rare - 55C
Medium - 60C
Medium Well - 65C
Well Done - 70C
Take it out 5C before it has reached your target temperature as the meat will continue to cook once removed.
A meat thermometer is essential, however I find the 'instant read' probe types more convenient.
Temps for reference are:
Rare - 50C
Medium Rare - 55C
Medium - 60C
Medium Well - 65C
Well Done - 70C
Take it out 5C before it has reached your target temperature as the meat will continue to cook once removed.
Barry Homo said:
Reverse sear. Get a meat thermometer.
https://www.seriouseats.com/2017/03/how-to-reverse...
It's far better than SV for steak and I bloody love SV!
Completely agree. Cook very low and slow then finish on a red hod griddle pan.https://www.seriouseats.com/2017/03/how-to-reverse...
It's far better than SV for steak and I bloody love SV!
Be careful about seasoning before the slow cook. took much salt and you can literally cure the steak if you cook long enough. I would estimate at least 3 hours at 55 degrees. The trick is getting your oven to maintain a constant temp that low without cycling hot and then cooling.
Alternatively you can cook at a higher temp but need to check and remove the steak when you hit 55'ish.
The advantage of cooking lower and longer is you give the fat and connective tissues a chance to breakdown.
I've done 4" thick CDB for 6 hours at 55 and its worked perfectly.
otolith said:
I used to get these from Waitrose (cote de boeuf). I would sous vide them, and then finish with a quick blast on a hot BBQ, then slice and serve. Fantastic.
Without a sous vide, I would get some colour on them in a frying pan with plenty of butter and then transfer to the oven until cooked. It's basically rib eye on the bone, so I prefer it medium rare rather than rare.
Is a cute de boeuf the same as a tomahawk though. I thought the cote was a single rib of beef and a tomahawk was bone in ribeye?Without a sous vide, I would get some colour on them in a frying pan with plenty of butter and then transfer to the oven until cooked. It's basically rib eye on the bone, so I prefer it medium rare rather than rare.
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